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Brining Meat and the Science of Salt

Preserving Meat in Brine - Salted Pork

Brining Meats for Long Term Storage.

Meat preservation for a hot climate - SoCal-style. It's too hot here to do the preserving in brine method but we still have options. Place your meat in a brine saturated with salt for 10 minutes, remove and dehydrate it. Properly packaged in a plastic bag (Vacuum sealed would be awesome) this will last for at least 6 months. www.urbanoutdoors...

Want your food smoked? Don’t forget the brine. When you decide you want some food smoke, you are often going to prepare it with brine, first. Having a good brine solution is imperative. Not only does it help to provide additional flavor to the meat, but it also improves the sterilization of the food, meaning that it will remain preserved for longer.

I just might have to try this. It's a mixture meant to cure meat at home or create a brine. As one reviewer said, it's a "dumb name" because it sounds like it's meant to be a meat tenderizer. But I LOVE charcuterie enough to want to try it at home and save a ton of money vs the cost at the deli. Plus I'll know what's going into my sausage.

How to know the consistency of your steak.